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Plum jam easy recipe

The instructions below keep it simple. No worrying about setting point, no shoving plates in freezers and little time spent standing over a boiling pan. And this is certainly a fruit jam worth making. Sweet and tangy, it's a great way to use up the glut of plums that hit you in Summer. Why not try out some of the other Allotment Heaven easy recipes?

Typically the jam available in shops struggles to reach 30% or 40% fruit content. This recipe is especially fruity, with 75% to 80% plum content... good enough to add to ice cream or yoghurt as well as toast or scones. So easy to make, it's daft not to!

This recipe makes about two jars of jam for every one pound (or half kilo) of plums used.

2. Granulated sugar, use one-third or one-quarter the weight of plums... e.g. for 4lbs (1.8kg) of plums use 1lb (0.45kg) of sugar

3. Juice of two lemons

Method

1. Sterilise the jam jars by filling with diluted Milton liquid and place the jam jar tops in boiling water. As an alternative, the jam jars can also be sterilised in boiling water.

2. Remove the stones. There's no need to remove the skins since after boiling these will be very tender and enhance the flavour. If you'd prefer your jam without skins, loosen by popping the plums in a pan of hot water (almost boiling) for about 25 seconds and then removing into a bowl. The skins will come off easily.

3. Put the plums and sugar in a pan and add the lemon juice.

4. Put on a gentle heat. Stir to prevent burning until all the sugar has dissolved.

5. Turn up the heat; continue to stir and boil for 20 to 30 mins.

6. Pour into jars, seal with lids and leave to cool.

7. Jars can be stored for many months, but once opened should be kept in a fridge.

8 comments:

Just to let you know I have made 20 jars of plum jam this year using your recipe and it came out perfect.Also I have made 4 gallons of plum wine to your recipe and all is going well but the results of the wine will not be known for quite some time yet.Excellent blog, keep up the good work and congratulations on the award.I am on the east coast in Lincolnshire, Sutton on Sea.All the bestClive.

Hi John this is Perry again. I am making a ten gallon batch of plum wine using your recipe. I followed your instruction but when I siphoned the wine after nine days it produced twelve gallons of wine. It looks fine an is still actively fermenting. Do you think it will be ok?

Sounds like a nice problem to have, Perry. Not sure why you'd end up with two gallons more than you anticipated. Unlikely to get that much juice from the plums. If it's still bubbling away it should be fine. The only risk is if you've added sugar for ten gallons the fermentation may end a bit earlier. But the normal end result is very strong wine, so you might end up with a more standard strength wine. Regards, John

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